Apple & Mushroom Stuffed Acorn Squash

Acorn squash has long been a harvest-table staple across American kitchens, its sweet flesh perfect for stuffing. This version fills roasted halves with earthy mushrooms, crisp apple, and herbed grains for a cozy vegetarian dinner.

Serves 4 · 25 min prep · 50 min cook

Estimate for one serving

• 410 cal
• 11g protein
• 58g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 10 oz cremini or mixed mushrooms
• 1 large firm apple (Honeycrisp or Granny Smith)
• 1 small yellow onion
• 1 celery stalk
• 3 garlic cloves
• 1 1/2 cups cooked farro or wild rice blend
• 1 tbsp fresh thyme leaves
• 1 tsp chopped fresh sage
• 1/3 cup chopped walnuts
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• optional 2 tbsp grated Parmesan or nutritional yeast

Instructions

1. 1Preheat the oven to 400°F. Line a rimmed baking sheet with parchment.
2. 2Halve the acorn squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on the sheet.
3. 3Roast until the flesh is easily pierced with a fork and edges caramelize, 35–40 minutes. Flip cut-side up for the last 5 minutes if you want extra browning.
4. 4While the squash roasts, warm remaining olive oil in a large skillet over medium heat. Add diced onion and celery; cook until softened, about 5 minutes.
5. 5Add sliced mushrooms and cook until they release moisture and turn golden brown, 6–8 minutes.
6. 6Stir in minced garlic, thyme, sage, and smoked paprika; cook 30 seconds until aromatic.
7. 7Add the diced apple and cook just until it softens slightly but still has bite, 3–4 minutes.
8. 8Remove from heat and fold in the cooked farro, chopped walnuts, dried cranberries, maple syrup, and apple cider vinegar. Taste and adjust seasoning.
9. 9When squash is ready, carefully mound the apple-mushroom filling into each cavity, packing gently.
10. 10Return to the oven for 8–10 minutes so the filling warms through and tops toast lightly.
11. 11If using, sprinkle Parmesan or nutritional yeast over the tops in the final 2 minutes.
12. 12Rest 3 minutes, then plate each half as a complete dinner with a simple green salad if desired.